Best 3 Slow Cooked Lamb With Sage And Pearl Barley Recipes

Indulge in the exquisite flavors of slow-cooked lamb, tenderly braised with aromatic sage and hearty pearl barley. This delectable dish, bursting with rich, savory goodness, is a true culinary symphony. Discover the secrets to creating this masterpiece in our comprehensive recipe collection, featuring variations that cater to diverse dietary preferences and taste buds. From the classic version with succulent lamb shoulder to lighter interpretations using lamb leg or shank, each recipe offers a unique journey into culinary delight. Vegetarian and vegan enthusiasts will find solace in our plant-based rendition, showcasing the versatility of this timeless dish. Dive into the aromatic world of slow-cooked lamb, where every bite promises an explosion of flavors and textures.

Here are our top 3 tried and tested recipes!

SLOW-COOKED IRISH STEW

Slow-cooked Irish stew image

Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too

Provided by Sarah Cook

Categories Main course

Time 8h20m

Number Of Ingredients 12

Ingredients

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
small bunch thyme
3 onions, thickly sliced
5 carrots, cut into big chunks
6 medium potatoes, cut into big chunks
700ml lamb stock
3 bay leaves
85g pearl barley
1 large leek, washed and cut into chunks
small knob of butter

Steps:

Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
Stir in the butter, season and serve scooped straight from the dish.

Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium

SLOW-COOKED LAMB WITH SAGE AND PEARL BARLEY

Slow-Cooked Lamb with Sage and Pearl Barley image

Provided by Alain Ducasse

Categories Herb Lamb Onion Braise Easter Passover Dinner Meat Barley Spring Sage Dairy Free Peanut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

1 shoulder of young lamb
4 carrots
2 stalks of celery
4 red onions
4 splashes olive oil
3 squashed garlic cloves
12 sage leaves
8 peppercorns
1 1/4 cups red wine
1 1/4 cups chicken stock
3/4 cup of pearl barley
salt
12 fresh almonds
freshly ground black pepper

Steps:

Trim the fat from 1 shoulder of young lamb. Peel, wash, and thinly slice 4 carrots and 2 stalks of celery. Peel 4 red onions and cut into small wedges.
Cook the shoulder of lamb
Preheat the oven to 300°F. Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides. Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil.
Put in half the vegetables and sweat for 2 to 3 minutes, stirring. Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish.
Pour in 1 1/4 cups of red wine and reduce by half. Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time.
Take out the casserole dish. Remove the shoulder, wrap it in aluminium foil, and keep warm. Keep the casserole dish on hand.
Prepare the pearl barley
Shortly before the end of cooking the lamb, put 3/4 cup of pearl barley to soak for 10 minutes.
Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables, and cook for 2 minutes, stirring. Drain the pearl barley and add to the vegetables. Stir, season with salt, and cook for 1 to 2 minutes.
Take a ladleful of the cooking liquid from the lamb casserole dish and pour it into the barley casserole dish. Let it swell with the liquid and cook for 15 to 18 minutes, adding more of the liquid as and when it is absorbed.
Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil. Stir and check the seasoning.
To finish your dish
Cut the shoulder into large pieces and return them to their casserole dish. Add the contents of the other casserole dish and a generous twist of freshly ground black pepper and serve in the casserole dish.

CROCK POT LAMB AND BARLEY STEW

Crock Pot Lamb and Barley Stew image

Lamb, barley and root vegetables are made for a slow cooker, blending their flavors into a delicious stew. This is another great recipe from the BHG Slow Cooker Recipes book.

Provided by Geema

Categories Stew

Time 9h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lamb stew meat, cut into 1 inch cubes
1 large onion, large dice
1 large turnip, peeled and cut into 1/2 inch pieces
2 medium carrots, sliced 1/2 ", thick
3 (14 ounce) cans beef broth
1 (12 ounce) bottle dark beer
2/3 cup pearl barley
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons snipped fresh parsley

Steps:

Place the meat, onion, turnips and carrots in the crock pot.
Stir in the broth, beer, barley and all seasonings.
Cover and cook on low for 8-10 hours.
Stir in the parsley before serving.

Nutrition Facts : Calories 469.7, Fat 11.2, SaturatedFat 4, Cholesterol 122.4, Sodium 1538.2, Carbohydrate 38.8, Fiber 7.7, Sugar 5.1, Protein 46.5

Tips:

Sear the lamb before slow-cooking to develop flavor and color.
Use a variety of vegetables for a more flavorful stew.
Add pearl barley to the stew for a hearty and filling meal.
Season the stew with salt, pepper, and herbs for a delicious flavor.
Serve the stew with bread, rice, or potatoes for a complete meal.

Conclusion:

Slow-cooked lamb with sage and pearl barley is a delicious and hearty stew that is perfect for a cold winter day. The lamb is tender and flavorful, and the vegetables and pearl barley add a delicious depth of flavor. This stew is also very easy to make, and it can be cooked in a slow cooker or in the oven. Serve this stew with bread, rice, or potatoes for a complete meal that will warm you up from the inside out.